高级检索

    刘伟雄, 魏东芝. 非水相酶促酯交换反应生产类可可脂[J]. 华东理工大学学报（自然科学版）, 1999, (3): 280-283.
    引用本文: 刘伟雄, 魏东芝. 非水相酶促酯交换反应生产类可可脂[J]. 华东理工大学学报（自然科学版）, 1999, (3): 280-283.
    shu
    The Enzymecatalyzed Interesterification of Chinese \=Vegetable Tallow in Nonaqueous Phase\= to Produce Cocoa Butter Equivalent[J]. Journal of East China University of Science and Technology, 1999, (3): 280-283.
    Citation: The Enzymecatalyzed Interesterification of Chinese \=Vegetable Tallow in Nonaqueous Phase\= to Produce Cocoa Butter Equivalent[J]. Journal of East China University of Science and Technology, 1999, (3): 280-283.
    shu

    非水相酶促酯交换反应生产类可可脂

    The Enzymecatalyzed Interesterification of Chinese \=Vegetable Tallow in Nonaqueous Phase\= to Produce Cocoa Butter Equivalent

      摘要
    • 摘要: 对利用固定化脂肪酶催化乌桕脂与硬脂甲酯进行酯交换生产类可可脂作研究了。考察了无机、水活度、温度以及有要溶剂等因素对酯交换反应的影响，进行了产物分离和性能检测以及固定化脂肪酶的稳定性实验。结果显示：ＣａＳＯ４显著促进脂肪酶酯交换活力；最适水活度为０．３５－０．４５；在正己烷溶剂中的酯交换反应最佳温度为６０℃，乌桕脂：硬脂酸甲酯（ＣＶＴ：ＳＭＥ）＝１：３（ｍ／ｍ），每克底物加入正己烷１．０ｍＬ，固定化

       

      Abstract: The enzymecatalyzed interesterification of Chinese vegetable tallow and methyl stearate to produce cocoa butter equivalent was studied. The effects of inorganic salts, water activity, temperature, ratio of substrates and organic solvents on the interesterification were investigated. The product was separated from the reaction system and its properities were determined. The immobilized lipase could be used in interesterification for 30 batches in 200 hours.

       

      • HTML全文
      • 参考文献(0)
      • 相关文章
      • 施引文献
    • 资源附件(0)

    /

    返回文章
    返回